Sous Chef, Pecan Square Cafe

MML Hospitality•Austin, TX

2d•$65,000 - $75,000

About The Position

Pecan Square Café is an Italian-inspired restaurant that celebrates Texas ingredients, with a changing menu built primarily around local, seasonal products. The kitchen makes pastas, charcuterie, meat and fish fabrications, and desserts in house, with plans to expand these programs as the team grows. The Sous Chef is a hands-on leader at the center of daily kitchen operations. Working closely with the Executive Chef, this role helps execute the restaurant’s culinary vision, leads training, preparation, and service, and maintains high standards for food quality, presentation, cleanliness, and food safety. The Sous Chef supports a service-focused team and helps foster a kitchen culture of accountability, creativity, excellence, and professional development. The role offers room to grow within an expanding hospitality group.

Requirements

At least two years of experience leading professional kitchens, with a record of building strong teams and fostering excellence and accountability.
Deep understanding of kitchen operations, including ordering, scheduling, inventory management, health and safety compliance, and execution during high-volume service.
Proven ability to manage food and labor costs, analyze P&L statements, and make strategic decisions to meet financial goals without compromising quality.
Leadership rooted in mentorship, communication, and collaboration, with the ability to inspire and develop talent.
Excellent communication across departments and levels, including the ability to serve as a liaison between culinary, front-of-house, and senior leadership.
Proficiency in English.
Willingness to work evenings, weekends, and holidays as needed.
Ability to meet the physical demands of essential job functions, with reasonable accommodations available for individuals with disabilities.
Ability to occasionally lift and move up to 50 pounds.

Nice To Haves

Fluency in Spanish.

Responsibilities

Collaborate with the Executive Chef to create and execute the restaurant’s culinary vision.
Oversee daily kitchen operations and maintain a hands-on presence on the line during service.
Maintain high standards of food quality, presentation, and taste.
Train and mentor kitchen staff, fostering a positive and professional work environment.
Ensure adherence to food safety and sanitation guidelines.
Manage inventory and control food costs to optimize profitability.
Collaborate with the front-of-house team to coordinate kitchen and dining-room operations.
Promote continuous learning and professional development within the kitchen team.